Why cook several times when one simple recipe will feed everyone from baby to toddlers,children and adults? Risotto is one of my favourite foods and this recipe is not only packed with flavour but couldn't be easier to do.

Really Easy Chicken and Pancetta Risotto

1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10oz risotto rice
4 chicken thigh fillets, halved
2 tsp chopped fresh rosemary
1 litre/1¾ pints hot chicken stock
pinch of saffron strands
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7.
2. Sauté the red onion and garlic in casserole dish until soft.
3. Stir in the rice, chicken, rosemary, chicken stock and saffron mixing well together. Return to the oven for 30 minutes until the rice is tender and the chicken is cooked through.

For the baby: Puree a little of the risotto and some of the chicken in a blender adding a splash of milk or a little extra vegetable stock if required.

For the Toddler: Shred the chicken with your fingers, mix into 1 - 2 tablespoons of the risotto and stir in a drizzle of single cream.

For Children and Adults: Pan fry a couple of tablespoons of finely diced pancetta, stir into the risotto and top with a tablespoon per person of finely grated parmesan cheese.